: Izakaya Kamadoka

The overall score is ``3.1'' because the service score and atmosphere (mixed smoke) are low, but the taste of the ice-aged chicken is rated 3.3. At Shokusaihinkan.jp, the highest rating is 3.5, and it is rare to receive a score higher than that. ============================= ◆Tokyo 2017 Golden Week Expedition ・2017/05/14 Tsukiji Sushikiyo Tokyo Grand Star Store (Tokyo Station ) Early morning ・2017/05/15 Ueno Station, Atre, The Garden Jiyugaoka, Hard Rock Cafe ・2017/05/17 Paul McCartney 2017 Tokyo Dome ・2017/05/18 Around Ueno - Walking around Onshi Park (Taito Ward, Tokyo) ) ・2017/05/19 Tea Ceremony Exhibition Tokyo National Museum (Taito-ku, Tokyo) ・2017/05/20 Taimeiken Mitsukoshi Nihonbashi (Chuo-ku, Tokyo) ・2017/05/22THE BRITISH ROCK 2017 Parco Ikebukuro ・2017/05/23 Nara Saidaiji Exhibition (Mitsui Memorial Museum of Art) ・2017/05/24 Wandering around the Nihonbashi area (Chuo-ku, Tokyo) ・2017/05/27 Aged Yakitori Izakaya Kamadoka Iidabashi Branch (Tokyo) ↑ Click here for the link introduction article ↓ http: //wp.me/p66ssl-dH0 ********************************** After Paul McCartney Tokyo Dome concert I decided to go for a drink nearby so I walked to Iidabashi. My companion, who seems to have a taxi ticket that he can use freely due to his work role, is very serious, so (of course) he doesn't use it for personal reasons. Iidabashi is quite close from the dome on the map, but I don't think many people walk there, but it's a good distance to cool down after getting hot from the concert. Surprisingly, the store my companion wanted to go to was closed. So, I happened to go to our store because there was a discount for those who bring concert tickets. Shokusaihinkan.jp also had other interests. "Ice temperature aged chicken (chicken)" Ice temperature is easy to understand. Temperature range that does not freeze. In other words, it refers to the "freezing temperature range" from 0°C, at which water freezes, to the temperature at which objects begin to freeze (decision point). Apples are at -2℃, bananas are at -3℃, cherries are at -4℃, and so on. It is famous for its use in agricultural products. Apples, sweet potatoes. and livestock products such as beef. "Ice temperature technology" is a technology that controls the deterioration of freshness by controlling the storage temperature (ice temperature zone). When it comes to "ice temperature aging," there are examples of how storing coffee beans at ice temperature improves the aroma and taste, and cases where imported beef is aged at ice temperature to take advantage of its transportation time. Recently, Lawson has been selling bento boxes made with ``ice-aged pork.'' Lawson frozen aged meat bento introduction site http://www.lawson.co.jp/recommend/original/bento/hyo-on_bento/index.html I think "dry aging" is the best aging technique for beef. However, the paper states that even when aged at ice temperature (-1℃ for 40 days), the total amount of amino acids increases and the breaking strength decreases (that is, it becomes "softer"). I do not know that such "Ice Temperature Aged Chicken" was introduced at "Kamadoka", a store brand of Rains International Co., Ltd. (Shokusaihinkan.jp does not refer to such store brands as "business formats"). I didn't tell my companions that I wanted to try it for myself, but that was the main reason why they chose this restaurant (lol). Many of you may have seen Aged Gyu-Kaku Kimchi (Food Label). It feels like the whole group places a lot of emphasis on ``ice-aged products.'' Among them, "Kamadoka", which I tried this time, uses aged chicken as the main ingredient. Of course, I checked the explanation of "aged chicken" at the store, but since I don't know about Shokusaihinkan.jp, I would like to explain what I would explain to the general customer: "(When aged at freezing temperature, the meat becomes The explanation was that the food would be soft and delicious, so I omitted any further questions since my companion was present. All you have to do is taste it to judge the aging effect. It's a sudden conclusion, but it's delicious. This was surprising. It's pretty good for a chicken dish at an izakaya. I think it would be really delicious if it was grilled over charcoal like they do in Miyazaki Prefecture. That was my impression after eating it. As expected from a large company, I was also impressed by the fact that they do not offer raw chicken. He is so good at hygiene management that he is nicknamed "the health center's stooge" among his friends, but this is because he suffered from food poisoning suspected to be campylobacter at a ramen restaurant and norovirus infection at the hotel he stayed at. Based on my experience, I want the restaurant industry to be a place where my children can eat out safely and with peace of mind even when they are not accompanied by their parents. So, ice-cold aging of chicken. I would like to keep a memorandum of what I am doing. <Excerpt from Kamadoka HP and others> □Uses mountain foot chicken ・Free-ranged, □Ice temperature aging ・“Ice temperature aging” with the bones in overnight in ice below 2 degrees Celsius before shipping. Umami and sweet free amino acids such as glutamic acid and alanine have increased ・Next day meat processing (bone removal/cutting of parts) □Chilled delivery and management ・Previously, meat was matured at ice temperature and shipped after freezing. When we changed the menu to ice-aged chicken, we changed to delivering it to stores at ice temperature.・At the store, we use a special refrigerator packed with ice to control the temperature three times a day to manage the ice temperature zone. The key points seem to be "aging at ice temperature overnight before shipping" and "shipping and management at ice temperature." The storage period at the store was not listed. As of May 15, 2017, the Ice Temperature Association, a public interest incorporated association, stated in its Q&A that frozen products purchased at supermarkets etc. can be stored at the storage temperature indicated on the product. I have a little question here. Introducing cooling with ice as a temperature control method. It's ice. The store has a ``dedicated cold storage machine filled with ice,'' so it seems that this method of cooling with ice is also used. If you check the above-mentioned Ice Temperature Association's ``Ice Temperature Equipment'' introduction page, you will see that there are various types of ice temperature devices. It was helpful. Another thing about ice-cold aging is that the meat is aged overnight before being shipped, with the bones still attached. Although it is a type of chicken that loses its freshness quickly (so-called "fast"), I would like to investigate the effects of one night of aging. ★Actual food of the day ◇Articles about aged meat ・2017/05/27 Ice-cold aged yakitori izakaya Kamadoka Iidabashi store (Tokyo) ・★2016/02/22 Sanoman (Fujinomiya City) Mangen pork aged drying 40 Nippon Pork ・2015/05/28 Carcass aging for 14 days Dry aging and aging period ・2014/02/15 Aged beef (Hankyu Oasis Fukushima Tamagawa store: Osaka City) ・2014/06/13 Ice temperature Dry aging beef (Yamanaka) Nishio Yoriju Store: Aichi Prefecture) ・2014/12/22 Hida Beef A5 Shoulder (Piago Onishi Store: Aichi Prefecture) ・2014/12/02 Aged Chita Wagyu (Dome Iwazu Store: Aichi Prefecture) ・2013/12/09 Aged Introduction of beef (Apita Ichinomiya store: Aichi Prefecture) ・2013/08/29 Low-temperature aged Matsusaka beef (Itoyo Kado Ario Sendai Izumi store: Miyagi prefecture) ・2011/06/20 First purchase of in-store aged beef (Hankyu Oasis Momoyamadai store: Osaka prefecture) ↑ Click here for the link introduction article ↓ http://wp.me/p66ssl-dH0 ============================ ●Aged Yakitori Izakaya Kamadoka Iidabashi 4-7-8 Iidabashi, Chiyoda-ku, Tokyo 3rd Yamasho Building 6F Rains International ◇ Shokusaihinkan.jp Articles about meat dishes and products ↑ Click here for the link introduction article ↓ http://wp.me/p66ssl-dH0 ■Articles about meat-based meals ↑ Click here for the link introduction article ↓ http://wp.me/p66ssl-dH0 ・2017/05/27 Freezing Aged Yakitori Izakaya Kamadoka Iidabashi Branch (Tokyo) ・2017/04/05 Ikinari Steak Meitetsu Kariya Oasis Store (Aichi Prefecture) ・2017/01/28 Kurodasho Wagyu Beef Feast Bowl (Nishiwaki City: Restaurant Tanishi) (Difference in definition between Hyogo Prefecture Tajima beef and Kobe beef) ・2016/11/18 Sukiya Domestic Kuroge Wagyu Beef Bento (Aichi Prefecture) ★ ・ 2016/10/14 Sara -Daika ﾁ ﾉ ﾉ ﾉ ﾉ ﾉToriki Kaikyo Honke (Gifu Prefecture) ★ ・ 2016/09/22 Matsusaka Beef -tei Chotaya (Shima City, Mie Prefecture) ・ 2016/09/18 Lunch at Kumoku Farm and Momoto Cafe, 2016/06/13 Gast Houses Leme (Hokkaido Wakkanai City) ) Soya Kuro Beef Hamburger Set ・2016/05/08 Tonkatsu Inaho (Anjo City) Miso Tonkatsu Set Meal ★・2016/03/11 CAB certified at Ikinari Steak On Mall Tokoname store Angus beef http://wp.me/p66ssl-91n・2015/11/15 Tenten Teppanyaki Rice Apita Okazaki Kita Branch (Okazaki City) ・2015/10/24 Issho Tarui Main Branch (Gifu Prefecture) Fillet Cutlet ・2015/07/14 Mizunami Bono Pork, Happyya (Kani City, Gifu Prefecture) ★・2015/07/11 Bistro Poupée (Okazaki City) Lunch 2100 yen ・2015/07/05 Kitchen-flavored kuriage lunch. Sanshu Beef (Okazaki City) ・2015/05/10 Chicken House Enadori Steak Lunch (Gifu Prefecture) ・2015/05/02 Duck meat cooked at low temperature under vacuum (Kuan: Nagoya City) ・2015/03/20 Shi Ramen (Roadside Station Mokkuru Shinshiro) Aichi Prefecture ・2015/02/14 Ore no Hamburger Yamamoto Kichijoji Branch (Tokyo) ・2014/10/05 French Four Agra & Hamburger Barsa Mico Sauce ・2014/07/04 Grilled Cakiyase Ion Mall Nagoya Chaya (Nagoya City) ・2014/05/24 Kakiyasu EXPASA Gozaisho Branch (Mie Prefecture) ★2013/07/15 Meat Cafe Matsumoto Specially Selected Matsusaka Beef 6th Industry http://goo.gl/TjyZZt ・2013/09/01 Beef Tan Kisuke JR Sendai Station Branch (Sendai City) ・2013/09/27 Japanese Dining Koya Boar Curry (Toyota City, Aichi Prefecture) ・2013/02/02 Boar Shigurireni (Roadside Station Ise) Honkaido Mitsue: Nara Prefecture) ・2012/08/30 Yakiniku Restaurant Keijo Ugata Branch (Mie Prefecture) ・2013/05/05 Meal Shimoji Motomiya Branch (Tanabe City, Wakayama Prefecture) Kumano Beef ・2013/05/12 Chicken Dishes Hananoki (Asuke-cho, Toyota City, Aichi Prefecture) ・2014/07/19 Hanging tender at Steak Miyachiryu branch (Aichi Prefecture) ・2014/08/08 Big Boy Tsu Takachaya store (Mie prefecture) Angus beef steak ・2013/03/17 Omi Beef Nabe Zen (Ikkyuan Main Store: Inukami District, Shiga Prefecture) ・2013/03/13 Gyutan Kisuke JR Sendai Station Store (Sendai City) Thick Sliced ・2012/09/07 Okumino Old Chicken Lunch (Gifu Prefecture) ・2012 /06/09 Awaji Beef and Taco Meal (Konoya: Awaji Island, Hyogo Prefecture) ・2013/02/02 Botan Nabe Gozen (Roadside Station Ise Honkaido Mitsue: Nara Prefecture) ・2012/12/02 Western food restaurant Sanshu in Asuke Ro (Asuke District, Toyota City) ・2010/08/22 Matsusaka Beef Bowl (Matsusaka Shokai Usagi Tomura: Matsusaka City) ★・2010/01/20 "Water French" in Ise-Shima (Produced by Hiroshi Yamaguchi) http:/ /goo.gl/xnTYEM =========================== ◇Other articles about meat (some) ■Beef ・2017/03/25 Food and “heart” (Kumano City) Local sashimi and Kumano beef ★・2017/06/13 Marumei Yoro main store (Yoro town, Gifu prefecture) Hida beef A5 Kainomi and Saihigyu rank ・2016/11/18 Sukiya's Domestic Kuroge Wagyu Beef Bento (Aichi Prefecture) ・2016/10/03 Beef Ranch to Lump Slice (Tachiya Togo Branch) ★・2016/09/22 Matsusaka Beef Tei Nagataya (Shima City, Mie Prefecture) ★・2016/03/11 CAB certified Angus beef at Ikinari Steak On Mall Tokoname store http://wp.me/p66ssl-91n ★・2016/02/22 Sanoman (Fujinomiya City) 40-day aged dry rice Ijing 40 days http://wp.me /p66ssl-8RK ・2015/08/18Rump of Shizuoka's specially selected Japanese beef Shizuoka Sodachi 5th grade ★・14-day carcass aging Drying and aging period http://wp.me/p66ssl-6IJ ★・Hankyu Oasis Momoyamadai store (Suita City) Beef aged in-store http://Shokusaihinkan.jp/?p=5531 ★・2015/01/09 About the grade of brand Wagyu beef http://goo.gl/koT073 ・2015/05/ 28 Carcass Aging 14 Days Drying and Aging Period ・2015/05/15 Kuroge Wagyu Beef Rump from Yamagata (Okwa Nanki Store) ・2015/04/21 Kuroge Wagyu Beef Grade 5 from Shinshu (Vacia Fujieda Store) :Shizuoka Prefecture) ・2015 /03/30 Beef tongue Aichi beef Kuroge Wagyu beef (Ikuta Food Heiwa store: Aichi Prefecture) ・2015/02/16 French Chalolais beef (Lubio Atsumi: Hamamatsu City) ・2015/01/19 Yamagata beef Shoulder loin (Okwa Nanki store) : Wakayama Prefecture) ・2015/01/14 Kikuchi Wagyu Beef from Kumamoto, Wao (Max Valley Tomio Minami Branch: Nara City) ・2015/01/09 Kobe Beef Nakaochi (Messa Oak Kita Tomigaoka Branch: Nara City) ) ・2015/01/ 05US Prime Beef (Costco Tokoname Store: Aichi Prefecture) ・2014/02/15 Aged Beef (Hankyu Oasis Fukushima Tamagawa Store: Osaka City) ・2014/06/13 Freezing Dry Jing Beef (Yamanaka Nishio Yoriju store: Aichi Prefecture)・2014/12/22 Hida Beef A5 Shoulder (Piago West Store: Aichi Prefecture) ・2014/12/02 Aged Chita Wagyu Beef (Domi Iwazu Store: Aichi Prefecture) ・2014/11/20 Omi Beef Nakaochi Rib (Heiwado Hino Store) :Shiga Prefecture) ・2014/05/07 Aichi Wagyu Beef A4 (Powers Comoguchi Store: Aichi Prefecture) ・2014/03/21 Asakusa Imahan and Asakusa Teppantei Bento (Tokyo Station GRANSTA DINING) ・2014/03/14 Kuroge Wagyu Beef Hoho Meat (Piago Aratama Store: Nagoya City) ・2014/01/24 Kuroge Wagyu Roast Beef (Aoki Kannami Store: Shizuoka Prefecture) ・2014/01/16 Kagoshima Kuroge Wagyu Beef Shoulder Loin (Oakwa Nanki Store: Wakayama Prefecture) ・20 14/01 /14 Wagyu beef jerky (Kimisawa Nagaizumi store: Shizuoka prefecture) ・2013/12/09 Aged beef introduced (Apita Ichinomiya store: Aichi prefecture) ・2013/10/24 Aichi black beef shoulder loin 298 yen (Tachiya Yokkaichi store: San heavy prefecture ) ・2013/10/23 Wagyu beef top tongue, tongue saki, tongue, Yamato beef (Mahoroba Kitchen Nara) ・2013/10/10 Saitama black Wagyu beef thigh steak (Besia Tokoname store: Aichi Prefecture)・2013/10/09 Kuroge Wagyu beef skirt steak and cheek meat (Sunfresh Togo store: Aichi prefecture) ・2013/09/19 Hida beef A5 ribs (Fil RISE Yakiyama store: Nagoya city) ・2013/08/29 Low temperature aged Matsusaka beef (Ito) Yookado Ario Sendai Izumi Store: Miyagi Prefecture) ・2013/05/09 Domestic Wagyu upper skirt steak for yakiniku (Tamade Katsuyama store: Osaka city) ・2013/04/28 Hida beef A5 roast (Tomidaya Sunan store: Gifu prefecture) ・2013/04/24 Kagoshima beef A5 sabuton, red pepper, thunk, roast (Beishia Minato) ・2013/04/17 Kuroge Wagyu beef small cut 100g 198 yen (Business Suha) Nagoya Minato) ・2013/03/28 Kagoshima Beef Shoulder Roast Haneshita (The Big Morano Branch: Mie Prefecture) ・2013/03/19 Kumano beef rare sote nigiri (conveyor belt sushi Nishiki Shingu branch: Wakayama) ・2013/03/05 Luckily discovered Kuroge Wagyu misuji (Aoki Super Nikke) Town Inazawa store) ・2013/02/20 Matsusaka Meat from Wadakin (Mie Prefecture) (Matsusakaya Nagoya Store: Aichi Prefecture) ・2013/01/30 Kuroge Wagyu Beef from Uda, Nabu Prefecture (Yaohiko Nabari Store: Mie Prefecture) ・2012/11/20 Wagyu Beef Harami Misuji Holmon (Sa) N Fresh Shintoyoake store: Aichi prefecture) ・2012/10/12 Wagyu beef 100g 95 yen (Sunfresh Classo Gamagori store: Aichi prefecture) ・2012/07/19 A4 Matsusaka meat 100g 299 yen (A Coop Tsu Store: Mie Prefecture) ・2012 /06/28 Matsusaka Beef A5 Misuji (Beishia Tokoname Inter Branch: Aichi Prefecture) ・2012/06/20 Hida Beef A5, Bono Pork (Kinaata Mizunami: Gifu Prefecture) ・2012/02/23 Wagyu beef harami/hormon (Sunfresh) Togo store: Aichi prefecture) ・2012/01/23 Hida beef A5 rib (Sanshin Koshin store: Aichi prefecture) ・2011/10/09 Kuroge Wagyu beef from Tochigi and Gunma (Gyomu Super Kiyosu store: Aichi prefecture) ・2011/06/24 Awaodori (Okubo Beidream Shimizu: Shizuoka Prefecture) ・2011/06/23 Kuroge Wagyu beef tenderloin (Tsurami, Hoho meat) (Nakamura Kinugasa store: Kyoto City) ・2011/06/20 In-store aged beef First purchase (Hankyu Oasis Momoyamadai store: Osaka prefecture) ・2011/05/10 Kuroge Wagyu beef tongue (Okwa Nanki store: Wakayama prefecture) ・2011/03/12 Difference between Kurodasho Wagyu beef and Kobe beef (Miki SA: Hyogo prefecture) ・2011 /02/28 Sawai Farm Omi Beef Turami/Harami/Tan (Heiwado Ryuo Store: Shiga) ・2011/02/03 Hida Beef A5 Shoulder (Cookmart Suwa Store: Aichi Prefecture) ・2010/04/10 Kuroge Wagyu Beef Sashimi Harﾂ(Ikuta Food Shinkawa store: Aichi Prefecture) ・2009/02/24 Comparison of Sendai beef A5 and Hida beef A4 (Shokusai Guestkan No. 3 article) ■Pork ・★2016/10/14 Sala Bianchi Al Kake Ciano (Masayuki Okuda Chef )(Mie Prefecture) ・★2016/02/22 Sanoman (Fujinomiya City) Mangen Pork Dry Eising 40 Days Pork http://wp.me/p66ssl-8RK ・2015/07/14 Mizunami Bo nopork, happy (Kani City, Gifu Prefecture) ・2014/12/23 Premium Kinka Vanilla Pork Fujikinka (Fil Fill Town: Shizuoka Prefecture) ・2014/08/04 Premium Kinka Pig (Feel Hamming: Shizuoka Prefecture) ・2014/10/03 Hiramaki Kinka Pork assortment (Itoyokado Nakano store: Tokyo) ・2013/11/01 Hiramaki pure Kinka pork and Hiramaki Kinka pork (Itafood Shinkawa store Aichi prefecture) ・2012/11/17 Kamioka Tonchan (Roadside station [Sora] Skydome Kamioka: Hida City, Gifu Prefecture) ・2012/06/20 Bonopokrocket (Kinaata Mizunami: Gifu Prefecture) ・2012/05/07 Eve Ricobuta (Powers Comoguchi store: Aichi Prefecture) ・2011/10/14 Taira Makijun Kinka Pork Hamburger (Ikuta Food Shinkawa Store: Aichi Prefecture) ・2010/04/10 Louis Vii Pork (Ikuta Food Shinkawa Store/Heiwa Store: Aichi Prefecture) ・2008/11/25 Hiramaki Kinka Pork ( A Coop Kozoji store: Aichi Prefecture) ■Chicken (partial) ・2016/09/24 Special Nagoya Cochin Oyakodon. Torikai Sohonke (Gifu Prefecture) ・2015/07/02 Kashiwa cuisine specialty restaurant Hananoki (Tomioka-cho, Toyota City, Aichi Prefecture) ・2013/11/01 Okazaki Ouhan Meat (Ikta Food Shinkawa Store Aichi Prefecture) ・2013/10 /23 Yamato Meat Chicken (Mahoroba Kitchen: Nara Prefecture) ・2013/07/09 Tosa Hachikin Free Chicken Half Deli (Atsumi Yado Branch: Aichi Prefecture) ・2013/05/12 Chicken Dishes Hananoki (Asuke Town, Toyota City, Aichi Prefecture) ・2011/03/20 Okazaki Ouhan Premium Running Egg (Ota Shoten: Aichi Prefecture) ・2010/12/13 Okazaki Ouhan Meat (Dome Ryumioka Store: Aichi Prefecture) ・2010/0 4/08 Tosa Hachikinchi Chicken wings (Atsumi Yamada store: Aichi prefecture) ・2017/05/20 Family Mart "Kuromaku Hikidon" using Famichiki ・2017/05/27 Freezing aged yakitori izakaya Kamadoka Iidabashi store (Tokyo) ■Gibier (duck, wild boar, etc.) ・2015/05/02 Duck meat cooked under vacuum at low temperature (Kuan: Nagoya City) ・2015/02/25 Aichi duck fillet. Difference between Aigamo and Aigamo (Hamamatsu City) ・2014/04/12 Shimukappu Ezo deer Yamato simmered (Hokkaido Dosanko Plaza Sapporo store) ・2013/09/27 Boar curry at Japanese Dining Koya (Toyota City, Aichi Prefecture) ・2013 /02/02 Boar stew (Roadside Station Ise Honkaido Mitsue: Nara Prefecture) ・2011/10/10 Katsucha Burger (Deer, Odaicha, Tamaki Pork: Roadside Station Okuise Odai) *** ************************************************** ** ◇ Regarding hygiene management of meat ・Food sanitation accidents in July and August. Undercooked meat ・2009/09/04 Chicken tataki and raw food are scary because of Campylobacter ・2011/02/23 Warning about raw food boom. Norovirus ・2011/05/02Yakiniku etiquette at home ************************************************* ***************** ◇Search word ・List of articles related to “aged beef” ・List of articles related to “Wagyu beef (black hair, shorthorn, etc.)” ======= ======================= ◇List of articles about ramen from all over the country http://wp.me/P66ssl-5Gc ◇Udon, soba, cold noodles, yakisoba , List of articles about pasta http://wp.me/P66ssl-5Vg ◇Shokusaihinkan.jp articles about fresh fish and sushi http://wp.me/P66ssl-5NK ◇Shokusaihunkan.jp articles about meat http://wp.me/P66ssl-5Vg //wp.me/P66ssl-6Dg ◇Japanese food (excluding fish and meat articles) Shokusaishikan.jp articles http://wp.me/P66ssl-9hQ ◇List of Tabelog articles http://goo.gl/ mZSuZ1 ============================ ★Shokusaihinkan.jp Latest article list Over 12,000 articles http://goo.gl/ S6anZc =============================